Pumpkin Cheesecake Truffles
Delightful truffles combining the flavors of pumpkin and cream cheese, encased in chocolate, perfect for fall gatherings.
Ingredients
For the truffles
- 1 cup cream cheese, softened Feel free to use a dairy-free alternative.
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup graham cracker crumbs Coating for truffles.
- to taste cup Chocolate for dipping Use your favorite type.
Instructions
Preparation
- In a mixing bowl, blend the cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth and creamy.
- Cover the bowl and chill the mixture in the refrigerator for about 30 minutes.
- Once chilled, scoop out small portions and roll them into bite-sized balls using your hands.
- Roll each ball in graham cracker crumbs to coat them.
- Melt your chosen chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each truffle into the melted chocolate, ensuring they are fully coated.
- Place the chocolate-covered truffles on a lined baking sheet and refrigerate until the chocolate is set.
Notes
These truffles can be garnished with extra graham cracker crumbs or drizzled with chocolate sauce before serving. Store in an airtight container in the refrigerator for about a week or freeze for up to three months.